Understanding the Bias Between Moisture Content by Oven Drying and Water Content by Karl Fischer Titration at Moisture Equilibrium

Multiple causes of the difference between equilibrium moisture and water content have been found.  The errors or biases were traced to the oven drying procedure to determine moisture content.   The present paper explains the nature of the biases in oven drying and how it is possible to suppress one bias over the other.  Given the small range of equilibrium water data, samples were conditioned to more stringent specifications to provide precise data to test the hypothesis in the research.